‘Powerful outcome’ of trade mission see Albany-grown Futari Wagyu served up at Michelin Star restaurant

An increased effort to push Great Southern produce into the international scene will result in Futari Wagyu soon being served up on the plates of a Michelin Star Bangkok restaurant. The traditional Japanese marbled beef meticulously fed and grown on the Irongate Wagyu farm near Two People’s Bay was put on the radar of top Thai chef Tam Chudaree Debhakam during an inbound media mission to the region last year. Media representatives from Thailand and Singapore had been brought to the Great Southern and South West to showcase fresh produce from the regions. It presented the opportunity for Debhakam to prepare Futari Wagyu during an event dubbed Baan Tepa at The Dam in Denmark. The opportunity allowed a trade relationship to blossom to the point Tam will soon add Futari Wagyu to the menu of Baan Tepa in Bangkok. Futari Wagyu managing director Peter Gilmour said the first opportunity to connect with Tam had been important. “It’s amazing. . . to see quality food from this part of the world be recognised and even celebrated overseas,” he said. “We haven’t had access like this to international buyers before, and we can see the difference this can make to a business.” The mission which instigated the connection was one of five either coming to or going from the region over the past year as part of a concerted effort led by the Great Southern Development Commission to place the region’s produce on the map. According to the GSDC, the missions have resulted in more than $2.5 million in additional sales for Great Southern producers. GSDC Tourism and Trade Manager Glen Thompson said it was the quality of the produce that had made the mission a success. “Our Great Southern produce is second to none, and Futari Wagyu is a great example of that,” he said. “We know the region’s pristine environment has a lot to do with the quality of the produce, but the local producers themselves really need to be credited”. GSDC chief executive Jarrad Gardner said the deal between Futari Wagyu and Baan Tepa was a “powerful outcome”. “We can draw a line from the buyer, or in this case, the chef’s direct experience of the produce and connection with the producer, to the trade outcome,” he said. “That is the value of trade missions, and we look forward to continuing our work in this space, with many similar results to come.” Another outbound trade mission will take produce from the Great Southern to Thailand food and wine markets next month.